PORPEYS IN BROTH. C. VIII.
Make as þou madest Noumbles of Flesh with oynouns.
BALLOC [1] BROTH. C. IX.
Take Eelys and hilde [2] hem and kerue hem to pecys and do hem to seeþ in water and wyne so þat it be a litel ouer stepid [3]. do þerto sawge and ooþer erbis with few [4] oynouns ymynced, whan the Eelis buth soden ynowz do hem in a vessel, take a pyke and kerue it to gobettes and seeþ hym in the same broth do þerto powdour gynger galyngale canel and peper, salt it and cast the Eelys þerto & messe it forth.
[1] Balloc. Ballok, Contents. [2] hilde. skin. [3] on stepid. steeped therein. V. No. 110. [4] few, i.e. a few.
ELES IN BREWET. C. X.
Take Crustes of brede and wyne and make a lyour, do þerto oynouns ymynced, powdour. & canel. & a litel water and wyne. loke þat it be stepid, do þerto salt, kerue þin Eelis & seeþ hem wel and serue hem forth.
CAWDEL OF SAMOUN C.XI.
Take the guttes of Samoun and make hem clene. perboile hem a lytell. take hem up and dyce hem. slyt the white of Lekes and kerue hem smale. cole the broth and do the lekes þerinne with oile and lat it boile togyd yfere [1]. do the Samoun icorne þerin, make a lyour of Almaundes mylke & of brede & cast þerto spices, safroun and salt,
seeþ it wel. and loke þat it be not stondyng.